Weekend Salmon

1. 1

   In a large skillet/saute pan (you will need one with a lid) over medium heat, combine the tomatoes, shallots, vodka, horseradish, Worcestershire sauce, lemon juice, olive oil, celery and pepper and bring to a gentle simmer.

2. 2

   Break up the tomatoes with the back of your spoon as you go.

3. 3

   Once the mixture is simmering, lay the salmon fillets over the top of the sauce and cover the pan with a tight lid.

4. 4

   Let the salmon poach for about 10-12 minutes, until just cooked through.

5. 5

   (Salmon takes about 10-12 minutes per inch of thickness to cook.

6. 6

   To avoid overcooking, remember that fish will continue to cook for a minute or two when coming off the heat.

7. 7

   Cooked salmon will be opaque in colour.)

8. 8

   Serving suggestion: with potatoes or over rice.

9. 9

   Inspired by exhaustion and a recipe found in the Liverpool Priva-Cheer Cookbook (2009).

No additional tips available.